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28 Recipes
Ratatouille
1. Place the olive oil and garlic in the bowl. Add the
prepared vegetables, except the artichoke hearts,
and season with pepper. Add the bouquet garni,
cover and cook, stirring once.
19-21 min. 800 W
For the last 5 min, add the artichoke hearts and cook.
2. Season the ratatouille to taste with salt and pepper.
Remove the bouquet garni before serving. After
cooking, stand for approx. 2 min.
Utensils Bowl with lid (2 l capacity)
5 tbsp olive oil
1 clove garlic, crushed
50 g onion, sliced
250 g aubergine, cubed
200 g courgette, cubed
200 g pepper, large cubes
75 g fennel, large cubes
1 bouquet garni
200 g tinned artichoke hearts, cut into
quarters
salt and pepper
Mushrooms with rosemary
1. Remove the stalks from the mushrooms. Chop the
stalks into small pieces.
2. Grease the shallow dish. Add the onions, the diced
bacon and the mushroom stalks. Season with
pepper and rosemary, cover and cook.
4-6 min. 800 W
Leave to cool.
3. Heat the cream and 100 ml of the wine in the bowl.
2-3 min. 800 W
4. Mix the remaining wine with the flour, stir into the
hot liquid, cover and cook. Stir once during cooking.
1-2 min. 800 W
5. Fill the mushrooms with the bacon mixture and put
in a shallow dish. Pour the sauce over the
mushrooms and cook on the rack.
2-3 min. 800 W
6-7 min. Dual Grill (400 W)
After cooking, stand for approx. 2 min.
Utensils Bowl with lid (1 l capacity)
Shallow round dish (approx.
22 cm diameter)
8 large mushrooms (approx. 225 g)
20 g butter or margarine
50 g onion, finely chopped
50 g bacon, finely diced
black pepper
fresh rosemary, chopped
125 ml cream
125 ml dry white wine
20 g flour